摘要
为优化黑乌龙茶茶多糖提取工艺,测定其抗氧化能力与抑菌性,通过响应面试验优化茶多糖提取工艺,以蒽酮-硫酸法测定黑乌龙茶茶多糖含量,以还原力和DPPH清除能力为指标,研究黑乌龙茶茶多糖的体外抗氧化,采用抑菌圈法研究茶多糖的抑菌性能。结果表明影响从黑乌龙茶中提取茶多糖的因素从高到低排序为:抽提时间﹥p H﹥料液比﹥抽提温度。茶多糖的最佳提取条件为:试验原料经处理过60目筛,浸提时间70min,液料比21:1m L·g^(-1),浸提温度76℃,乙醇浓度75%,pH 5,提取2次,在此条件下黑乌龙茶多糖提取率为4.25%,与预测值接近。体外抗氧化表明,不同浓度的茶多糖抗氧化活性不同,随着浓度的升高,抗氧化递增趋势;茶多糖对DPPH的清除率变化趋势与茶多糖质量浓度基本呈正相关。抑菌性研究表明茶多糖对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌均有抑制作用,且对大肠杆菌表现出较好的抑制效果。试验所需设备简单、易操作,适合茶多糖的提取,为黑乌龙茶资源的精深加工和高值利用提供参考。
In this research,in order to optimize extraction conditions of tea polysaccharide from dark oolong tea and determine its antioxidant activity and bacteriostatic capacities,tea polysaccharide content in dark oolong tea was determined by anthrone-sulfuric acid method,and the extraction process of tea polysaccharide was optimized by response surface method.The antioxidant activity of tea polysaccharide from dark oolong tea was explored by using reducing power and DPPH scavenging rate,meanwhile,the antimicrobial activities of tea polysaccharide from dark oolong tea were further investigated.The variance analysis showed that the extraction rate of tea polysaccharide from dark oolong tea was affected by following:extracting time>pH>liquid-to-material ratio>extraction temperature.The optimal extraction conditions were:60 mesh;extracting time,70 min;liquid-to-material ratio,21:1 mL·g^(-1);extraction temperature,76℃;ethanol concentration,75%;pH 5;and extraction times,twice.Under these conditions,the extraction rate of tea polysaccharide from dark oolong tea was 4.25%,which was close to the predicted value.The results of in vitro antioxidant and bacteriostatic experiments showed that the antioxidant activity of tea polysaccharides in different concentrations was different through the analysis of the reducing power of tea polysaccharides.The scavenging activity of DPPH radicals and reducing capacity showed that its extracts had dose-effect relationship with the increase of the concentration.Tea polysaccharides had inhibitory effect on Bacillus subtilis,Escherichia coli and Staphylococcus aureus,and showed better inhibitory effect on E.coli than S.aureus and B.subtilis.The equipment used in the experiment is simple and easy to operate,and the experimental method is suitable for the extraction of tea polysaccharide from dark oolong tea,which provides references for the deep processing and high-value utilization of dark oolong tea resources.
作者
吴存兵
吴君艳
李家春
杨岚
王梦媛
WU Cunbing;WU Junyan;LI Jiachun;YANG Lan;WANG Mengyuan(School of Grain and Food&Pharmacy,Jiangsu Vocational College of Finance&Economics,Huai’an 223003;Jiangsu Food&Pharmaceutical Science College,Huai’an 223001)
出处
《安徽农业大学学报》
CAS
CSCD
2021年第6期1005-1012,共8页
Journal of Anhui Agricultural University
基金
国家中药标准化项目(ZYBZH-C-JS-28)
科技部重大新药创制(2013ZX09402203)
江苏高校“青蓝工程”项目
淮安市“533”英才工程项目共同资助。
关键词
黑乌龙茶
多糖
提取工艺
抗氧化性
抑菌性
dark oolong tea
polysaccharide
extraction process
antioxidant activity
antibacterial activity
